Cheesecake and chocolate always strike me as the perfect combination for a very good reason : It is.
If you’ve ever had those cheesecake brownies made from a box before, you’re in for an amazing sight. The thickness and appearance of these brownies make them an instant show stopper. The deal is cinched when you take a bite and find that they taste every bit as good, if not better than they look! Thick, rich, chocolaty, flavor FILLED, decadent cheesecake brownies!
This recipe is another one from the Wilton Brownie Fun! Book. Its absolutely filled with mouth watering recipes and over the top cute ideas for decorating and serving brownies!
I’ve been carrying my copy around like a kid with their blankie. Its already dog eared and brownie scented! For more information on the book, simply click here
Let’s make some brownies!!!
You’ll need: Vanilla, sugar, cream cheese, eggs, margarine or butter, baking powder, all purpose flour, semi-sweet chocolate chips, and milk chocolate chips.
The recipe calls for Almond flavoring as well. If you enjoy almond flavoring you’ll want to use it.
My mother never used almond in her baked goods and I think that is why it tends to stand out to me so drastically whenever I taste it. I’ve baked cookies with almond flavoring before and it just doesn’t appeal to my family. However, my sister in law (Hi Stacey!) loves it. Her mother used it often in her baked goods. Talking to others, I really think that’s the key to whether you love almond flavoring or have an aversion to it. I just added a little extra vanilla in its place.
To make our cheesecake batter, place softened cream cheese and sugar in mixing bowl.
Mix until well blended, add egg and mix again.
Stir in milk chocolate chips.
Mix until well blended. Now we have our cheesecake batter done!
In a small bowl, place flour, salt…
and baking powder
Stir that up well and set aside.
In medium microwave safe bowl, place semi-sweet chocolate chips and margarine or butter.
Heat in microwave until melted. Stir up well.
Add in sugar and stir again.
It now looks like brownie batter.
If you don’t lick that spoon when we’re done, I’m disowning you.
Spray your pan with nonstick cooking spray.
Alternately drop spoonfuls of cheesecake and brownie batter into your prepared pan.
I used an 1/8 cup measuring cup to do this with.
Swirl that up a bit by dragging a spoon or knife through it.
How gorgeous is that? The little chocolate chips in the cheesecake batter add the perfect touch.
Bake at 350 for 30-35 minutes, or until done.
Remove from pan using the Wilton Brownie Lifter which is perfectly angled to get brownies and other desserts out of the pan with ease. Its angled, has a chiseled edge, and dishwasher safe! Even my first brownie came out perfect.
Thick, rich, chocolaty, flavor FILLED, decadent cheesecake brownies!
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